From the wheat of the Gauls to einkorn bread

The most ancient traces of spelt are believed to date back to 9,000 BCE. Spelt remains have been found in eastern and central Europe as well as in the Middle East. And in fact, spelt also found its way into the diet of Latin American people.

Spelt is sown in the fall, like wheat, and is harvested in July/August using a combine harvester. Spelt can withstand cold and humid soil better than common wheat. As a result, it is better adapted to regions at higher altitudes and with less fertile soils.

Spelt (not to be confused with einkorn, or littlespelt), looks a little like its cousin, wheat, but it's actually a different species entirely. Eaten in grains or in flour, this cereal is also used to feed livestock.

Spelt, like the other cereals, has many advantages, like complex carbohydrates, fiber, and micronutrients.
It is also high in essential amino acids.

Spelt is eaten in the form of a grain that can be baked, or as flour. Savory spelt recipes include dishes like risottos.
Spelt flour is used for a number of desserts alongside or as a replacement for wheat flour.